Dilled Adzuki Bean and Rice Salad

Ali Segersten (author) Jun 23, 2009

Lunch American Legumes Lunchbox Recipe Meal Prep Recipe Rice Whole Grain Dish

Difficulty

Easy Recipe

Prep Time

15 minutes

Servings

Serve this grain and bean salad over fresh lettuce leaves, or place a spoonful of salad in each leaf and eat "wrap style." Try adding diced cucumbers, red bell peppers, or any other vegetable you desire to this recipe. Garnish each serving with toasted sunflower seeds. Salad can be stored in an airtight container in the refrigerator for up to 5 days.

Salad

4 cups cooked brown rice

3 cups cooked adzuki beans

4 large carrots diced

4 green onions sliced into rounds

1 small handful fresh dill chopped

Dressing

4 tablespoons extra virgin olive oil

3 tablespoons raw apple cider vinegar

2 teaspoons raw honey

1 clove garlic crushed

1 teaspoon Herbamare

Optional Ingredients

1 small avocados sliced

1 head butter lettuce

1 handful toasted raw sunflower seeds